Pork Wellington with Grainy Mustard Sauce

Not eating meat is a decision, eating meat is an instinct.
- Denis Leary

Meat is one of the richest parts of our diet, and tender meat is a luxury. In this dish, we create a simple-to-make, but elegant dish of pork tenderloin wrapped in puff pastry.

Rather than explain through a recipe, I'll show the process through pictures:

 

The tools of our trade.

From left to right: pork tenderloin, puff pastry, tongs, meat thermometer, assorted herbs, grainy mustard. and shalots.

 

 

Ms. Moon's wrapped Wellington, with a leaf decoration.

 

 

Our baked Wellingtons out of the oven, each with their own decoration.

Clockwise from top left: Wendy's heart, Ms. Moon's leaf, My braided bread, Joon's lattice, and Simon's band.

 

 

Me watching over the sauce, reducing the liquid for a rich flavor.

 

 

The plated Wellington, easily the best meat dish I've ever made.